Spice Up the Holidays with Latin Sides

11/03/2015 03:34AM
● By Family Features

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(Family Features) Prepare a fiesta this holiday season with side dishes inspired by the Latin kitchen for a lively alternative to your typical celebration. Recipes that draw on regional ingredients, such as chili peppers, cilantro, yuca and quinoa, are a delicious way to amp up flavor and bring Latin American style to holiday spreads.

“These recipes are a change of pace to more traditional holiday menus and are also good for you with an average of only 125 calories per serving,” said Manuel Villacorta, an award-winning registered dietitian who developed CanolaInfo’s recipe collection. “The dishes have all the Latin flavors I love plus an extra measure of nutrition thanks to canola oil, which has a neutral taste to let other ingredients shine, and also contains the least saturated fat of all common vegetable oils.”

For more recipes and facts about cooking with canola oil, visit canolainfo.org.

Fiesta Rice

Ingredients

8 cups low sodium chicken or vegetable broth

2 cups wild rice

1 teaspoon salt

2 tablespoons canola oil

1 medium white onion, chopped

1 cup diced red bell peppers

1/2 cup chopped walnuts

1/2 cup golden raisins

1/4 cup finely diced parsley

Preparation

In large saucepan, bring broth to boil, then stir in wild rice and salt. Reduce heat and simmer covered 40-45 minutes, or just until kernels puff open. Uncover and fluff with fork and simmer additional 5 minutes. Drain excess liquid.

Place cooked rice in large serving bowl and set aside to cool.

In large saute pan, heat canola oil over medium heat. Add onion and saute for 1-2 minutes or until translucent.

Quinoa Salad with Aji Amarillo Dressing

Ingredients

Dressing:

Salad:

1 cup peas (fresh or frozen)

1 can (15 ounces) cannellini beans, drained and rinsed

1/2 cup celery, chopped

1/2 cup red onion, diced

Preparation

Rinse quinoa well under cool water in fine sieve for several changes of water. Drain well. In large pot, boil vegetable broth and quinoa over medium heat. Reduce to simmer and cook quinoa until tender but still firm to bite, about 15 minutes. It’s done when germ separates, making it look like a curly Q. Drain well and return quinoa to pot off heat. Cover with tea towel and replace lid, allowing it to steam and fluff as it cools.

For dressing, add all ingredients to food processor and blend until smooth.

For salad, if using fresh peas, bring medium-size pot of water to a boil over high heat. Add peas and cook about 5 minutes. Strain and rinse with cold water to cool. If using frozen, skip this step.